Chilaquiles

Name: Chilaquiles
Cuisine: mexican
Ingredients: 12 corn tortillas, cut into wedges; 1/4 cup vegetable oil; 2 cups red salsa (homemade or store‑bought); 1/2 cup chicken broth; 1 cup shredded cooked chicken; 1/2 cup crumbled queso fresco; 1/4 cup Mexican crema; 1/4 cup thinly sliced red onion; 1 ripe avocado, sliced; 2 tbsp chopped fresh cilantro; Salt to taste

MBG-eligible

Ingredients

12 corn tortillas, cut into wedges
1/4 cup vegetable oil
2 cups red salsa (homemade or store‑bought)
1/2 cup chicken broth
1 cup shredded cooked chicken
1/2 cup crumbled queso fresco
1/4 cup Mexican crema
1/4 cup thinly sliced red onion
1 ripe avocado, sliced
2 tbsp chopped fresh cilantro
Salt to taste

Instructions

11. Heat the oil in a large skillet over medium heat and fry the tortilla wedges until crisp and golden, then drain on paper towels.
22. In a separate saucepan, combine the red salsa and chicken broth; bring to a gentle simmer.
33. Add the fried tortilla chips to the simmering salsa, stirring to coat; cook 2–3 minutes until the chips soften slightly but retain some crunch.
44. Stir in the shredded chicken and cook for another minute to heat through.
55. Transfer the chilaquiles to serving plates, topping each with crumbled queso fresco and a drizzle of crema.
66. Garnish with sliced red onion, avocado slices, and chopped cilantro; season with salt as needed.
77. Serve immediately while hot, optionally with a side of refried beans or a fried egg.

Source: llm-generated